Introduction to FSSC 22000

What is FSSC 22000?

A set of requirements for a Food Safety Management System (FSMS) It was developed to fill the need for a worldwide Food Safety Standard

What is FSSC 22000?

FSSC 22000 ISO 22000 + Prerequisite Program Requirements and FSSC 22000 scheme requirements FSSC 22000 is recognized by the Global Food Safety Initiative, (GFSI)

Introduction to the Requirements Management Systems Requirements are found in ISO 22000: Clause 4: General Requirements Clause 5: Management Responsibility Clause 6: Resource Management Clause 7: Planning and Realization Clause 8: Validation, Verification, Measurement & Improvement

Introduction to the Requirements Prerequisite Program Requirements are found in the additional documents (ISO/TS 22002-1, PAS 223 or PAS 222) Building requirements and conditions Layout of the facilities Utilities and waste Equipment Purchased materials Contamination Cleaning Pest Control Personnel Hygiene and Practices Rework Withdrawal Storage and Transport Information Food Defense Food Packaging Design and Development

Requirements

The next slides give an overview of the requirements for FSSC 22000 In order to achieve certification your organization will need to establish processes that meet the requirements, and fully implement them throughout your organization.

ISO 22000 FSMS Requirements 4.1 General Establish and effective Food Safety Management System (FSMS) Keep it current

4.2 Documentation Requirements Document your system Control your documents

4.2 Records Maintain required records Control your records

5.1 Management Commitment Management must be involved in and committed to the FSMS.

Objectives support safety Everyone knows the importance of meeting the requirements

5.2 Food Safety Policy Management creates for Food Safety Policy Management is responsible for communicating the policy Management is responsible for ensuring that the policy is implemented

5.3 FSMS Planning As top management, take an active role in planning the system Be involved in the design and implementation Make sure the integrity is maintained as changes are made

5.4 Responsibility and Authority Define responsibilities and authority Communicate them Everyone is responsible for reporting problems with the FSMS - make sure they know that

5.5 Food Safety Team Leader Appointed by top management Reports to top management on the status of the FSMS

5.6 Communication Establish a system for external communication Establish a system for internal communication

5.7 Emergency Preparedness • Be prepared to respond to emergency situations Prepare an emergency plan to address potential situations: Fire Flood Accidents Contamination Others...

5.8 Management Review Key step in a QMS approach Management meets to evaluate the performance of the FSMS

6 Resource Management Top management is responsible for providing the resources required Human resources Infrastructure Work Environment

7 Planning & Realization of Safe Product Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product

7.2 Prerequisite Program • • Prerequisite Programs: Basic Conditions and activities that are necessary to maintain a hygienic environment throughout the food chain The Food safety Team establishes PRPs These are the requirements that we discussed that are found in: ISO/TS 22002-1 PAS 223 PAS 222

7.3 Preliminary Steps • The Food Safety Team Identifies product characteristics Describe intended use Prepare flow diagrams Describe process steps and control measures

7.4 Hazard Analysis • The Food Safety Team Conducts hazard analysis to identify potential food safety hazards Selects control measures to prevent or eliminate those hazards

7.5 Establish Operational PRPs • Operational PRPs: A control point where biological, physical, or chemical factors can be controlled. For example: Screens or magnets to prevent metal contamination The Food Safety Team establishes Operational PRPs

7.6 Establish the HACCP Plan • The Food Safety Team Documents the HACCP plan

7.7 Updating • The Food Safety Team Updates any preliminary information that may have changed during or as a result of the hazard analysis

7.8 Verification Planning • Control measures identified by the HACCP plan must be validated to make sure that they are effective at controlling the hazard The Food Safety Team prepares the verification plan

7.9 Traceability • A traceability system ensures that the identification of product is maintained from raw material to delivery.

Establish the traceability of product From supplier to distribution

7.10 Control of Nonconformity • When a control limit is exceeded or a PRP is found to be out of control affected product must be controlled.

Corrections Corrective actions Handling of potentially unsafe product

8.2 Validation, & 8.3 Control of Measuring & Monitoring Validate control measures before they are implemented to make sure they are capable of controlling the hazard Plan for revalidation when changes are made Calibrate and control measuring equipment to ensure that measurements are valid

8.4 Verification Establish and document an internal audit process The Food Safety Team evaluates and analyzes verification results The Food Safety Team takes any necessary action

8.5 Improvement Continually improve the FSMS through the use of: Management review Internal audits Corrective actions Verification results Validation results

8.5 Updating the FSMS Top management is responsible for seeing that the FSMS is continually updated The Food Safety Management Team evaluates the FSMS at planned intervals

More Details This has been an overview of the requirements of the ISO 22000 standard. For more details, register for the course “Introduction to FSSC 22000” http://www.22000-tools.com/fssc-22000 employee-training.html